Food Trends 2019
It’s the start of a new year, and the beginning of a whole new slew of culinary trends. Every year I write an article predicting some of the hot trends we’ll see hitting our plates. I’m so ready for 2019. The year ahead is looking quite tasty.
1. Jams - Every year Pinterest releases their list of most searched items. I always find it to be a reliable source for where things are headed. Topping the list this year with searches up over 800% were jams & jellies. So, dust off your cookbooks and pull out those recipes for jelly cakes (if you don’t have a recipe, not to worry. Keep on reading. I’ve got you covered!).
2. Nut Butters - Another major trend, according to Forbes and Whole Foods, is nut butters. From the tried and true (like peanut butter) to the more exotic spreads (like tahini), you can dollop them on yogurt, spoon them into sauces, and whisk them into cakes (Hint: this last one is leading up to my recipe).
3. Algae Oil - The one trend that every source seems to agree on this year is the rise of alternative fats. So, say goodbye to butter and hello to an exciting new oil in 2019. Thanks to Thrive, algae oil first hit the market a few years ago. It has been growing steadily in popularity ever since. For me, this isn’t a surprise. Algae oil has a lower carbon and water footprint than nearly any other cooking oil. It also has more monounsaturated fat (90%) and is packed with omega fatty acids. So, it’s good for the environment, and you. As if that wasn’t enough, it also has a neutral flavor and high smoke point (485F), making it perfect for a variety of cooking and baking applications. Score one for algae oil and the alternative fats team!
4. Oat Milk – I have to admit that I felt pretty smug when I first read about the rise in popularity of oat milk. Seriously? I started drinking oat milk about four years ago. Part of the popularity is due to Oatley, a Swedish based company that introduced the US market to their product last year. With allergy issues prohibiting some consumers from using almond milk, and soy milk declining steadily in popularity, gluten-free oat milk is becoming the hot (not to mention hip) way to drink espresso and eat cereal in 2019.
5. Plant-based Meat – Alternative fats aren’t the only plant-based theme of 2019. Laboratory grown proteins are also moving mainstream, with big players like Cargill and Tyson Foods focusing heavily on developing plant-based alternatives for meat, cheese, and ice cream.
The list of food trends for the year ahead goes on, with everything from salad making robots to cream topped teas. As for me, I’m getting inspiration from my top 5. In fact, I recently created a peanut butter & jelly cake, highlighting several of the above-mentioned trends. If u missed me talking about them on Home & Family, you can watch the segment here. I'm including the recipe below. After all, could there be a better way, than eating cake, to get a taste of the year ahead?
Peanut Butter & Jelly Cake
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1/3 cup smooth natural peanut butter (alternatively use ¼ cup peanut butter plus 2 tablespoons tahini)
1/3 cup algae oil (Thrive brand)
¾ cup dark brown sugar
2 teaspoons vanilla
1 cup buttermilk or oat milk
1 (13 ounce) jar jam (I suggest strawberry)
2/3 cup smooth natural peanut butter
6 ounces cream cheese
2 cups plus 3 tablespoons powdered sugar
2 teaspoons vanilla
½ teaspoon salt
2 tablespoons plus 1 teaspoon buttermilk or oat milk
To garnish (Optional)
Small handful of roasted peanuts
To make the cake, preheat the oven to 350F. Grease two 9” round cake pans and line the bottoms with parchment paper. Set aside.
In a small mixing bowl, sift the flour, baking powder, baking soda and salt. Stir to combine.
Using a mixer, blend the peanut butter, oil and brown sugar together. Once combined, add the eggs and vanilla extract and mix on medium speed for about two minutes, until light and smooth. Add half of the flour mixture, mixing just until combined. Scrape down the sides of the bowl and add the buttermilk. Again, mixing just until combined. Scrape down the sides of the bowl. Add the remaining flour mixture, mixing just until combined. Divide the batter evenly between the two prepared cake pans.
Bake for about 12 minutes, or until a knife inserted into the cake comes out with a few crumbs on it.
Remove the cakes from the oven and allow to cool for about 10-15 minutes. Once slightly cooled, remove the cakes from the pans and allow to completely cool before frosting.
(Note: the cakes can be made one day in advanced and stored, tightly wrapped with plastic wrap at room temperature)
To prepare the frosting, combine the peanut butter and cream cheese in the bowl of a mixer and paddle at medium speed until blended together. Add the vanilla, salt, buttermilk and powdered sugar. Mix on low until the frosting starts to come together. Increase speed to high and mix for 30 seconds, or until a smooth and spreadable frosting forms.
To assemble the cake, place one of the cakes on a cake stand. Spread a thin layer of frosting and then pipe rosettes of frosting around the perimeter of the cake, using a size 6 tip.
Spread half the strawberry jam into the center of the cake. Place the second cake on top. Pipe another ring of rosettes around the perimeter of the top cake and spoon the remaining jam into the center.
Garnish the top with a few fresh strawberries and peanuts.